Veggie lasagna bowl recipe

Ingredients

• 2 medium carrots, cut into large chunks
• 1 medium onion, cut into large chunks
• 3 garlic cloves
• 1 tablespoon olive oil
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon sea salt
• 4 cups diced ripe tomatoes
• 2 cups water
• 8 ounces curly-edged lasagna noodles, broken into about 2-inch pieces

• 1 tablespoon olive oil
• 1 medium zucchini, cut into ½-inch dice (3 cups)
• Sea salt and black pepper, to taste
• 6 cups baby spinach (about 5 ounces)
• 1 cup shredded vegan cheese (optional)

• ¼ cup blanched whole almonds
• 1 garlic clove
• 7-ounces super-firm tofu, rinsed
• 2 scallions, coarsely chopped
• 1 teaspoon dried basil
• ½ teaspoon sea salt
• Black pepper, to taste

Sauce
1. Combine the carrots, onion, and garlic in a food processor. Process until finely chopped. Heat the oil in a large pot over medium-high heat. Add the minced vegetables, basil, oregano, red pepper flakes, and salt. Cover and cook until softened, about 3 minutes. Stir in the tomatoes, water, and noodles. Cover and bring to boil, then reduce the heat to medium and cook until the pasta is tender, about 15 minutes.
Vegetables
2. Heat the oil in a large skillet over medium heat. Add the zucchini, salt, and black pepper and cook, uncovered, stirring occasionally, until golden, 6 to 8 minutes.
Tofu
3. Wipe out the food processor and add the almonds and garlic. Process until finely ground. Add the tofu, scallions, basil, salt, and black pepper. Process until smooth and set aside.
Assembly
4. Taste the sauce and adjust the seasoning, if needed. Add the zucchini and spinach. Stir well, add the optional cheese, drop tablespoons of tofu mixture onto the sauce, cover and cook until heated through, about 2 minutes. Serve in bowls.